Rhubarb Ketchup

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  • Serves: 4
  • Prep Time: 15 mins
  • Ready in: 1 hour approx
  • Difficulty: Easy
  • Print:
Rhubarb Ketchup

Perfect with slow roast Pork

Ingredients

  • 500g rhubarb, cut into 2cm chunks
  • 50mls cold water
  • 100mls white wine vinegar
  • 100g castor sugar
  • salt and freshly ground black pepper

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Method

  • Wash the rhubarb well and place into a stainless steel pan.
  • Add the water cook over a gentle heat until you have a thick stew.
  • Liquidize then pass through a fine sieve.
  • Then add the castor sugar, salt, pepper and vinegar to the sauce and bring to the boil.
  • Cook down gently until the sauce is thick, similar to double cream, this will take about 15-20 minutes.
  • serve warm over pork and crackling.

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